FUSILLI PRIMAVERA

Ingredients

Preparation

For the pangrattato

1. In a large pan, heat 2 tbsp of olive oil over medium heat.
2. Add garlic and cook, stirring constantly, until soft and lightly golden brown, about 1-2 minutes.
3. Add chili flakes and cook for about 1 minute, stirring occasionally.
4. Add the breadcrumbs and salt and pepper to taste. Cook, stirring, for about 5 minutes or until golden brown and toasted.
5. Take off the heat, stir in the lemon zest, transfer to a plate, in an even layer. Set aside.

For the pasta

1. In a large pan, heat ¼ cup of olive oil over medium-high heat. Add the mushrooms and cook for about 3-4 minutes.
2. In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of the starchy cooking water.
3. Add the onion, garlic, asparagus and peas to the mushrooms. Salt and pepper to taste. Cook for 2-3 minutes.
4. Add the white wine, stir well and cook for 1-2 minutes, reducing slightly.
5. Add the pasta to the mushroom sauce and toss vigorously.
6. Remove from the heat and add the tarragon and parsley. Mix well. If needed, add the reserved pasta water.
7. Transfer to a serving platter and top with the spicy breadcrumbs and a drizzle of olive oil.